Jun 5, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several time/temperature control for safety (TCS) foods cold held above 41°F in grill cooler and reach in cooler. TCS food must be cold held at 41°F or below. The ambient air temperature (AAT) of the grill cooler was 40°F, and the AAT of the reach in cooler was 40.5°F. COS by making ice baths. Must fix both units before cold holding TCS food within them. Health Authority suggests lowering AAT a few degrees.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed beer cheese hot held below 135°F in bain-marie. TCS food must be hot held at 135°F or above. COS by reheating on stove. Must ensure beer cheese is 165°F throughout all parts before placing in bain-marie for hot holding.